Or, if you are like me and chocolate is the end-all, be-all comfort food, then you should probably make this Chocolate Irish Cream Cake. I made it with St. Patrick’s Day in mind, but it’s so good I’d eat it anytime. The chocolate cake is infused with Irish Cream Coffee Creamer and then drenched in an Irish Cream Glaze, over and over until the cake is just soaked with it.

Seriously, people. It’s amazing. I don’t drink coffee so had never tried Irish Cream Coffee Creamer. I can see how it’s probably a really good addition to a warm drink, but I think I’ll stick to putting it in my desserts. And all over the top of them…

Mix cake mix and pudding mix in the bowl of a stand mixer (or large bowl). Mix in 1/4 cup water, 1/2 cup oil, 3/4 cup Irish Cream and eggs. Beat together for several minutes then pour batter in the prepared bundt pan. Bake for 45-60 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes then invert cake onto a serving dish.

Pokes small holes all over the cake using a fork, then pour glaze all over the cake. Let it absorb the glaze and then pour more glaze on. Repeat until all of the glaze is used. (Or use as much of the glaze as you'd like)

For the Glaze: Melt butter, sugar, and 1/4 cup water together in a small saucepan and bring to a boil and let boil for 5 minutes. Remove from heat and stir in 1/4 cup Irish Cream.

mmm I’ve never thought to put irish creamer into a cake before Kristy! I saw someone put it into cookies yesterday! I need try it out in a recipe soon! This looks so good. I love bundt cake because it’s always so pretty.

Betty Crocker has the same recipe on their website and they use the real Irish Cream in their cake and I also found this cake on Allrecipes and they also use real Irish Cream in the recipe and got rave reviews. I believe over 700 reviews. The only thing different is they used yellow cake.